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Yolk lecithin E

A technology of egg yolk phospholipid and phospholipid, applied in the direction of food science, etc., can solve the problems of inappropriate proportion of nutrients, difficult absorption of nutrients, unbalanced nutrients, etc., achieving sufficient raw materials, solving difficult absorption and inconvenience in preparation and consumption. Convenient, well-formulated results

Inactive Publication Date: 2018-07-17
沧州五谷食尚食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing functional food powders, on the one hand, have the problem of unbalanced nutritional ingredients caused by improper matching and ratio of various nutritional ingredients; on the other hand, there are also problems that the nutritional ingredients are not easy to absorb and inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Egg yolk phospholipid E ​​is made from the following raw materials in mass percentage:

[0018] Egg yolk powder 80%, wheat germ powder 17%, phospholipid 3%.

[0019] During preparation, the egg yolk powder is firstly weighed according to the proportioning ratio, wheat germ powder and phospholipid are added, and after mixing evenly, the ready-to-eat functional food powder is prepared.

[0020] When eating, it can be brewed with flushing water, and the egg yolk powder obtained by brewing has no oil precipitation, dissolves quickly when meeting water, has no floating lumps, and has good brewing stability.

Embodiment 2

[0022] Egg yolk phospholipid E ​​is made from the following raw materials in mass percentage:

[0023] Egg yolk powder 77%, wheat germ powder 20%, phospholipid 3%.

[0024] During preparation, the egg yolk powder is firstly weighed according to the proportioning ratio, wheat germ powder and phospholipid are added, and after mixing evenly, the ready-to-eat functional food powder is prepared.

Embodiment 3

[0026] Egg yolk phospholipid E ​​is made from the following raw materials in mass percentage:

[0027] Egg yolk powder 70%, wheat germ powder 27%, phospholipid 3%.

[0028] During preparation, the egg yolk powder is firstly weighed according to the proportioning ratio, wheat germ powder and phospholipid are added, and after mixing evenly, the ready-to-eat functional food powder is prepared.

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PUM

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Abstract

The invention discloses yolk lecithin E. The yolk lecithin E is prepared from the following raw materials in percentage by mass of 70-90% of dried egg yolk, 5-30% of wheat germ powder and 1-5% of wheat germ powder calcium phosphatide. A making method of the yolk lecithin E is simple in technology, the yolk lecithin E convenient to eat, and the problems that conventional dried egg yolk is not liable to absorb and brew, and inconvenient to eat, are solved. The formula is reasonable, the dried egg yolk, the wheat germs and phosphatide are compounded, sufficient raw materials are adopted, fat required for human bodies can be effectively complemented, and after being eaten, the yolk lecithin E can achieve nutrient and health-care functions.

Description

technical field [0001] The invention belongs to the technical field of health food and relates to a food powder, in particular to a functional food powder containing egg yolk powder. Background technique [0002] Eggs are a kind of nutritious food that Chinese people eat daily, but there are many people who have taboos for egg whites, and there are certain restrictive factors in carrying and cooking, which requires us to extract the valuable edible part of egg yolk from eggs. [0003] Egg yolk powder is a food produced by using fresh eggs as raw materials through processing. It is the most ideal substitute for fresh eggs. It has good emulsification, and is mainly used in the raw materials of the food industry and the extraction of lecithin in the pharmaceutical industry. In the food industry Baked goods, cold drinks and full-price nutritional formula foods, etc. In addition, egg yolk powder is a food with high nutritional value, which is a food produced by using fresh eggs ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/115A23L7/152
CPCA23L7/152A23L15/20A23L33/115
Inventor 王健
Owner 沧州五谷食尚食品科技有限公司
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